Categories: Pasta

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• pinch of salt
• 2 garlic cloves, minced
• 2 fresh tomatoes, diced
• 1 bag (8 to 10 ounces) fresh baby spinach
• 1/2-cup crumbled feta cheese
• 1/2-cup cubed white cheddar cheese
• 1/4-cup part skim shredded mozzarella cheese
• 2 cups elbow macaroni (whenever possible, use whole grain/multigrain macaroni)
• 1 cup low sodium vegetable broth
• 1 cup unsweetened almondmilk
• 1/2 teaspoon Italian Seasoning
• salt and fresh ground pepper, to taste
• parsley for garnish

Directions

1. Heat olive oil in a large pan over medium-high heat. (Use a pan with a lid)
2. Add onions and pinch of salt; cook for 2 to 3 minutes, or until softened.
3. Stir in garlic and continue to cook for 30 seconds, or until fragrant.
4. Add tomatoes, spinach, cheeses, macaroni, vegetable broth, milk,and seasonings.
5. Mix to combine and bring to a boil, stirring frequently.
6. Lower heat to a medium-low, cover with lid and continue to cook for 12 to 15 minutes, or until pasta is cooked. Stir frequently, about every 3 minutes, to prevent sticking.
7. Remove from heat and stir.
8. Garnish with parsley and serve immediately.

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